Red Wine Honeynut Squash on Brothy Beans

Some of my best work and my favorite beans topper - these sweet honeynut are glazed in a red wine reduction (sounds fancy, but isn't), toasted with some pine nuts and garlic and topped with a smattering of oregano. You can eat the squash as-is, or serve them with a hearty helping of brothy beans. Either way, the flavors will have you falling in love.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.